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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

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| 1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. | 2. Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
portuguese chourico	1	pound		403.4676	0.0	89.7602	2.2667
kidney bean	2	cans	drained	160.0	22.6207	23.1724	2.7586
garbanzo bean	1	can	drained	1133.4333	188.7556	61.3793	18.1109
yukon gold potato	5		cubed	403.4676	0.0	89.7602	2.2667
pork chop	2			1642.0063	332.3929	53.6147	10.7048
salt pepper				403.4676	0.0	89.7602	2.2667
pimenta moida	3	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
kale	1	bunch	washed dried shredded	-	-	-	-
head savoy cabbage	1/2		shredded	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.